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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Asparagus side dish
Apr 17th
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Seafood green onion pancake
Apr 4th
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Kimchi grilled cheese
Mar 23rd
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Fluffy white bread
Mar 12th
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!. Can I used whole wheat flour OR whole wheat PASTRY flour for the dough?
2. Can the noodle recipe be made 1 or 2 days advance?
yes, use whole wheat flour and the dough can be kept in the refrigerator up to 4-6 days.
The sujebi shop was closed for many days for the chusok holidays so i did not get to eat it but my husband who is on a short term posting in seoul ate a few times and he said that it is really good! What a pity I missed it! Yes, i know, I know, I should mk it at home…….. Maangchu, if only I were your neighbour!!!!!
I made subeji this morning. I used large anchovies and it was exciting to pinch them open and remove the insides, just like in your videos! Each anchovy just popped open and the guts were very easy to remove. They just brushed right out. I brushed out some of the backbones too, but I don’t think that mattered.
Thank you for leaving your comment here again. Your explanation about how to remove the anchovy guts is very funny. : )
Hahaha, thank you. Once I found out how easy it was, I wanted to pop open all of the anchovies in the pack. It’s pretty fun.
Well maybe you can pop open all the ones I have!! That part really creeps me out! :)
I wish I could. It’s my favorite part.
Angie, I wish I could help you, too! lol
Awww, thanks! :)
Pardon me for my ignorance, I feel amazed when I saw you knead the dough using a food processor. I didn’t know there is such a function. May I know what brand of food processor I should get to knead the dough, it can help saving this lazy girl.
It’s kitchenaid. I can’t live without my food processor! : )
you made my day by adding this. i LOVE sujebi!!!
thank you, maangchi!!!
yay! cheers!
For the kimchi version when should I add the egg?
at the end, just before eating.
The soup is very hot, so the egg will be being cooked while you are eating the sujebi.
Hi there! We do the same in Singapore too! There we call it “mee hoon kuay” : dough pieces, literally. Thanks for this, I’ll definitely try out the Korean version. ;)
Interesting!
haa ya..just that the mee hoon kuay isnt hand-torn..
Oh, but it can be! :) Pan mee is the same thing for mee hoon kuey.
Oh and why do you use the head and body of the anchovies for the first soup but only the body for the second one?? TIA!
You can use the heads in kimchi sujebi, but it will take longer to pick them out. If you make more than 2 servings, put all heads and bodies (oops!) into a tea strainer as I showed in my mild sujebi recipe.
I realised that for both recipe, you didn’t add any meat of any sort. Is that how you all eat it in Korea or is that a personal preference??;)
For the Chinese way, it is pretty similar to the Korean style, just that we commonly use pork ribs to make the stock instead of anchovies:)
Cuisines really are ‘across boundaries’:)
Some people use clams or chicken. I love the flavor of the stock made with dried anchovies.
Hi Maangchi! Thank you for such a wonderful recipe and your great website! I tried Sujebi today- didn’t have potatoes so I used radish instead. It was delicious! I will try it with potatoes next time! :)
Good news! Wow, fast! : )
You can add zucchini, too.
Maangchi ssi, annyeong! Hubby and I enjoy watching your videos so very much! Thanks again for a great recipe! We will make your recipe soon, but on today’s menu is hobak juk, the weather is perfectly autumn out and hobak juk will go well with it! ^^
Kamsahamnida! *hugs*
NEW knife!! ;-)
wow, you are very sharp! btw, the knife is also very sharp! : )
That looks delicious! If I can’t find dried anchovies, what can I use instead?
It’s a good question! I used dried anchovies and dried kelp to make stock in this recipe, but you can use chicken or beef stock too.
That looks really yummy,I’m drooling right now,I’m going to try and make it,I like the spicy one,Thanks.
: ) How did your sujebi turn out? I talked to my sister living in CA over the phone yesterday. She was watching my sujebi video. I asked her what she was going to make for dinner and she said, “I want to make sujebi right now!”
This looks great!
There’s a Chinese version of this, minus the kimchi, and with different ingredients, but the dough is done in exactly the same way…I wonder if it’ll taste the same =)
oh, yeah? I heard that from a few other my YouTube viewers. Chinese version also tear the dough like this? If so, I’m very interested in the recipe. Leave the recipe here if you want:
https://www.maangchi.com/talk/forum/reader-recipes
hi Maangchi! thanks for ur recipe!
the Chinese recipe uses pork ribs to make the stock..i havent tried using kelp..i used soy beans instead to make the soup stock..and i add some sliced shitake mushrooms..its amazing! me and my sis love it!
HAH! First~
i just had a feeling that you will post a new recipe today ^^
This is into my to do list looks so good!!!
yay, cheers! : )